A stromboli is a type of turnover filled with meats and cheeses. It varies from a calzone, which is also a stuffed turnover; strombolis do not generally include pizza sauce and have a different shape. It was likely invented by Italian-American immigrants and may be based on an authentic Italian recipe. A Pennsylvania restaurant claims to have first used the name in 1950. The restaurateur is believed to have named the turnover after an Italian film or the island of Stromboli. This recipe substitutes the ingredients of a Reuben sandwich.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp olive oil
- 1 large onion, chopped
- 2 tsp caraway seeds, divided
- 1 can (14 oz) sauerkraut, drained and squeezed dry
- 1 lb pkg prepared pizza dough
- ½ lb deli sliced corned beef
- ¼ lb sliced Swiss cheese
- ⅓ cup Thousand Island dressing
- 1 medium egg whisked with a little water
Directions
- Preheat oven to 400°F.
- Add oil to a large pan and cook onions and half caraway seeds until onion is tender, about 5–7 minutes.
- Remove pan from heat and stir in sauerkraut.
- On lightly floured surface roll dough into a 9 x 15-inch rectangle.
- Spoon sauerkraut mixture down center length of dough. Top with corned beef and cheese and then spoon dressing over top.
- Fold dough over filling and seal edges.
- Place stromboli on baking sheet and brush with egg wash. Sprinkle remaining caraway seeds over top.
- Bake 30–35 minutes.
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